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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 10 |
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This pie is so creamy and rich-tasting that no one would guess it's light, says field editor Lisa Varner of Charleston, South Carolina. The added bonus is that you can make it a day or two ahead and keep in the freezer until needed. Ingredients:
4 ounces reduced-fat cream cheese |
1/4 cup sugar |
1/4 cup baking cocoa |
1 tablespoon instant coffee granules |
1/3 cup fat-free milk |
1 teaspoon vanilla extract |
1 carton (12 ounces) frozen reduced-fat whipped topping, thawed |
1 extra-servings-size graham cracker crust (9 inches) |
reduced-calorie chocolate syrup, optional |
Directions:
1. In a large bowl, beat the cream cheese, sugar and cocoa until smooth. Dissolve coffee granules in milk. Stir coffee mixture and vanilla into cream cheese mixture; fold in whipped topping.
2. Pour into crust. Cover and freeze for at least 4 hours. Remove from the freezer 10 minutes before serving. Drizzle with chocolate syrup if desired. Yield: 10 servings.
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